Argentina Empanadas
Delicious, juicy meat-filled pastries that bring the taste of Buenos Aires to your table — anywhere in the world.
Ingredients
For the dough (masa criolla):
- 500 grams all-purpose flour
- 300 ml lukewarm water
- 100 ml sunflower or corn oil
- 20 grams salt
For the filling:
- 2 tbsp olive oil extra virgin
- 2 onions finely diced
- 1 red bell pepper diced
- 2 scallions whites and greens separated and chopped
- 1 kg minced meat (beef or beef/pork mix)
- 2 hard-boiled eggs chopped
- 1 tbsp chopped olives (optional)
- 1 egg + a few drops of milk (for eggwash)
Seasoning:
- Salt, pepper, ground cumin, sweet paprika, oregano, thyme, parsley (as desired)
Instructions
Prepare the dough:
- Dissolve the salt in the lukewarm water.
- In a large bowl, put the flour, then gradually add the water with salt, and the oil while kneading.
- Transfer to a worktop and knead until smooth.
- Cover and let rest for 30 minutes.
Prepare the filling:
- Heat the olive oil in a deep pan.
- When hot, add the onions, red pepper, and the white part of the scallions. Cook until translucent.
- Add the minced meat and cook for at least 15 minutes, stirring so it releases its juices.
- Add the seasonings and cook for a few more minutes.
- Turn off the heat, stir in the chopped green scallion tops and hard-boiled eggs. Let it cool completely.
Assemble:
- Roll out the dough on a floured surface and cut 15 cm circles.
- Place one spoonful of filling in the center, press to remove air, and seal with a repulgue (folded edge twist).
Bake:
- Brush with the eggwash and bake in a preheated oven at 250°C for about 15 minutes or until golden brown.
Serve:
- Enjoy hot or warm — ideally with a glass of Argentine Malbec.
Nutrition
Calories: 238kcal
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